Chicken Pot Pie Ix
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
47
Spice
60
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Carrot (sliced)1 cup
Green Pea (frozen)1 cup
Celery (sliced)1 cup
Butter1 cup
Onion (chopped)1 cup
All-Purpose Flour1 tsp
Salt1 tsp
Black Pepper1 tsp
Celery Seed1.75 cups
Chicken Broth2 cup
MilkDirections:
1
Preheat oven to 425 degrees F (220 degrees C
2
) In a saucepan, combine chicken, carrots, peas, and celery
3
Remove from heat, drain and set aside
4
In the saucepan over medium heat, cook onions in butter until soft and translucent
5
Stir in flour, salt, pepper, and celery seed
6
Slowly stir in chicken broth and milk
7
Simmer over medium-low heat until thick
8
Remove from heat and set aside
9
Place the chicken mixture in bottom pie crust
10
Pour hot liquid mixture over
11
Cover with top crust, seal edges, and cut away excess dough
12
Make several small slits in the top to allow steam to escape
13
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly
14
Cool for 10 minutes before serving
15
Add water to cover and boil for 15 minutes